Use of cashew fiber and textured soy protein in the development of a hamburger-like product.

Abstract

The search for alternative proteins to meat is growing, as vegetarians and vegans seek out foods in supermarkets that are "meat-like" but made from plant-based sources. In this sense, this study aimed to use cashew fiber and textured soy protein to develop a product analogous to a hamburger. Four formulations were developed: FC (100% soy protein), F1 (75% soy protein and 25% cashew fiber), F2 (50% soy protein and 50% cashew fiber), and F3 (100% cashew fiber). Physicochemical analyses of moisture, ash, water activity, pH, and acidity were performed. Other parameters were researched in food composition tables to create nutritional information tables for formulations FC and F3. All formulations presented good physicochemical and nutritional parameters; however, it is important that other studies of this nature be carried out to determine microbiological and sensory parameters. It is feasible to use cashew fiber and textured soy protein to develop products similar to hamburgers as a way to add value to the product and to diversify the options of plant-based products available on the market.